Ingredients
Scale
- 12 oz spaghetti, cooked al dente
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Cook until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer and allow sauce to thicken slightly.
- Add cooked spaghetti and chicken back to the skillet and toss to coat.
- Sprinkle Monterey Jack cheese on top, cover, and let melt.
- Garnish with parsley and serve warm.
Notes
- Add mushrooms, spinach, or bell peppers for extra flavor.
- Red pepper flakes or cayenne add a spicy kick.
- Store leftovers in the fridge up to 3 days and reheat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American